|
|
|
| |
A Great
Oysters Rockerfeller
6 tablespoon butter
1/2 cup bread crumbs
2 cup fresh chopped spinach or-
2 pkg (10-oz) frozen spinach
1/2 cup parsley
1/2 cup diced celery
2 tablespoon diced onion
1 tablespoon pernod liqueur; or anisette
1/4 teaspoon salt
3 drop tabasco
18 large oysters
Melt butter; add crumbs and saute 1 minute, stirring constantly.
Combine with other ingredients, except oysters, in blender until
smooth. Arrange oysters in shells (or individual dishes). Top each
with 1 tablespoon spinach mixture and broil 3-5 minutes or until
lightly browned.
Artichoke
Oyster Soup
6 tablespoon butter, melted
1/2 cup shallots (chopped fine)
1/4 teaspoon thyme
1 bay leaf
1/2 teaspoon cayenne pepper
2 tablespoon flour
14 oz chicken broth (more or less won't h; urt)
4 cup oysters, drained; reserve liquid (less, to
14 oz artichoke hearts, cooked
2 teaspoon salt
1/4 teaspoon tabasco
1/2 cup whipping cream
3 tablespoon parsley (chopped, fresh)
In a 3-quart casserole, melt butter and saute shallots. When shallots
are
translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk
well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring
to a boil. Add oysters and parsley. Simmer on medium, partly covered,
for
exactly 5 minutes. Add whipped cream and serve immediately.
NOTES:
* Chicken broth with artichokes and poached oysters -- This is a modern
cajun-style recipe. It's an intriguing combination of modern American
ingredientswith traditional cajun flavorings.
* Fresh parsley tastes much better than dried parsley. If the
oysters arebigger than a small bite-size, cut them up before adding
them to
the soup. Use the smallest oysters you can find.
* When I'm not making a double recipe, I usually dump the
entire (about 1-cup) container of whipping cream into the soup, even
though that's doublewhat the recipe calls form.
* The timing on cooking the oysters is fairly
critical. If you overcook them, they will be rubbery.
: Difficulty: easy.
: Time: 20 minutes.
: Precision: measure the spices.
Asparagus
& Crab Meat Soup
4 cup chicken broth
1 tablespoon plus 2 teaspoons nuoc mam (vietname; se fish sauce)
1/2 teaspoon sugar
1/4 teaspoon salt
1 tablespoon vegetable oil
6 shallots, chopped
2 garlic cloves, chopped
8 ounces lump crab meat, picked over; and drained
1 freshly ground black pepper
2 tablespoon cornstarch or arrowroot, mixed with
2 tablespoon cold water
1 egg, lightly beaten
15 oz white asparagus spears *
1 tablespoon shredded coriander
1 scallion, thinly sliced
* cut into 1-inch sections with canning liquid reserved
This soup was probably created by some homesick Frenchman. White
asparagus(a French import), packed in jars or cans, is used for this
recipe. Traditionally, crumbled, salted duck egg yolk is added to
season the soup.
If white asparagus is unavailable, use frozen or fresh
asparagus (in this case, add the fresh asparagus to the broth from the
very beginning and cookuntil tender, before adding the remaining
ingredients).
Combine the broth, 1 tablespoon of the
fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil.
Reduce the heat and simmer.
Meanwhile, heat the oil in a skillet.
Add the shallots and garlic and stir-fry until aromatic. Add the
crab meat, the remaining 2 teaspoons fishsauce and black pepper to
taste.
Stirfry over high heat for 1 minute. Set aside.
Bring the soup to a boil. Add the
cornstarch mixture and stir gently untilthe soup thickens and is clear.
While the soup is actively boiling, add the egg and stir gently.
Continue to stir for about 1 minute. Add the crabmeat mixture and
asparagus
with its canning liquid; cook gently until heated through.
Transfer the soup to a
heated tureen. Sprinkle on the coriander, scallion and freshly ground
black pepper.
Yield: 4 to 6 servings.
Bacalaitos
(Salt Codfish Fritters)
1/2 lb codfish, salt
2 cup flour, all-purpose
2 teaspoon baking powder
1 large garlic cloves; crushed
1 cup water
1 tablespoon annatto oil
1 oil, vegetable; for frying
Soak the codfish in cold water for 2 hours or longer, according the
the saltiness and hardness of the fish. Drain, rinse and place in a
small saucepan. Pour boiling water over the fish and allow to stand 5
minutes. Drain. Remove any bones and skin and shred the fish.
Sift the flour and baking powder into a large bowl. Add the garlic,
water and annatto oil and mix to a smooth batter. Add the shredded
fish and mix well. Heat oil to 370F in a deep fryer or large, heavy
saucepan. Fry the the mixture by teaspoonfuls until golden brown.
Drain on paper towels, keep warm and serve hot as hors-d'aeuvres.
Bacalao
A La Viszcaina (Basque Style Codfish)
2 lb thick salt cod, desalted and cooke; d, (see notes below),
cut into 2- by 3-inch pieces (reserve 4 cups of the soaking liquid)
Flour for dredging 1/2 cup pure Spanish olive oil FOR THE SOFRITO:
1/4 cup pure Spanish olive oil 1 large green bell pepper, seeded and
finely chopped 6 cloves garlic, finely chopped 2 large onions, finely
chopped 1 cup finely chopped drained pimientos 2 1/2 cups canned
crushed tomatoes 1 tablespoon Spanish paprika or mild paprika 1/4 cup
dry white wine Salt and freshly ground black pepper to taste TO
COMPLETE THE DISH: 4 medium-size all-purpose potatoes, peeled and cut
into 1/2-inch slices 3 pimientos, cut into strips, for garnish Fried
Bread Rounds (recipe follows), as an accompaniment Notes: One day in
advance of serving, rinse the salt cod under cold running water. Cut
it into 2- by 3-inch pieces, place in a bowl, and cover with cold
water. Change the water several times until it is no longer salty.
This process should take 24 hours. Drain the fish, place it in a
small saucepan, cover with fresh water, and bring to boil over
medium-high heat. Lower the heat to low and simmer 5 minutes. Drain
and cool the fish. 1. Dredge the cod in the flour. In a large skillet
over medium heat, heat the oil until fragrant, then cook the fish
until lightly browned, 3 to 4 minutes on each side. Remove the fish
from the heat and set aside. 2. For the sofrito, in a large saucepan
over medium heat, heat the oil until fragrant, then cook the bell
peppers, stirring, until slightly softened, 3 to 4 minutes. Reduce
the heat to low, add the garlic and onions, and cook, stirring, until
tender, 6 to 8 minutes, adding more oil if necessary. Add the
pimientos, tomatoes, paprika, and wine and cook, stirring
occasionally, until thickened, another 10 to 12 minutes. 3. Place the
reserved salt cod soaking water in a medium-size saucepan over
medium-high heat and cook the potato slices until partially tender,
10 to 15 minutes. 4. Add the codfish chunks to the sofrito and cook
over low heat 10 minutes. Arrange the cooked potato slices on top of
the fish, do not stir, cover the pan, and shake it several times.
Cook over low heat an additional 10 minutes so that the potatoes
absorb the fish flavor. Transfer to a large serving platter and
garnish with the pimientos. Serve with Pan Frito (Fried Bread Rounds)
and Arroz Blanco (White Rice) Makes 8 servings
Bacon
& Oysters
12 oysters, selected
12 bacon slices, thin
Wrap each oyster, well-drained, in bacon. Skewer with wooden
toothpick. Bake on a pan in a medium oven until bacon browns.
Bacon
& Smoked Oysters
2 can smoked oysters
1/4 cup light vegetable oil
1/2 lb bacon strips
40 round wooden toothpicks
3 tablespoon garlic, minced
1. Cut bacon strips in thirds.
2. Wrap a bacon slice around each oyster and place a toothpick
through to hold it in place.
3. In a medium skillet, heat oil, and add garlic.
4. Cook wrapped oysters in oil until bacon is crisp.
5. Remove from pan and drain on a paper towel to drain.
Serves 15
Badhapu
Malu (Fried Fish)
450 gm fish steaks
25 gm tamarind
50 ml warm water
1/2 teaspoon turmeric
1/2 teaspoon chilli powder
1/2 teaspoon satt
1/2 teaspoon btack pepper
1/2 litre oil
Cut the fish steaks into six pieces. Soak the tamarind in water,
remove the seeds and add to the fish together with the turmeric,
chilli powder, salt and pepper.Leave to marinade for 10 minutes.Heat
the oil and fry fish until it turns brown. Remove and drain well.
Bouillabaisse
(Fish Stew)
1 each onion, large diced
2 cup celery, diced
3 each potatoes, small diced
3 cup boiling water
2 cup skimmed milk
1 1/2 lb cod or flounder
2 cup broccoli, diced
2 cup cauliflower, diced
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon marjoram
1/2 teaspoon basil
Cook the onion, celery, and potatoes in the water for
10 minutes. Mix a little milk with the flour to form
a soupy paste and set aside. Add the remaining
ingredients and bring to a boil. Add the flour
mixture, stirring constantly. Simmer for 15 to 20
minutes.
Baja
Seafood Stew
1/2 cup onion; chopped, 1 medium
1/2 cup green chiles; chopped
2 each cloves garlic; finely chopped
1/4 cup olive oil
2 cup white wine; dry
1 tablespoon orange peel; grated
1 1/2 cup orange juice
1 tablespoon sugar
1 tablespoon cilantro; fresh, snipped
1 teaspoon basil leaves; dried
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon oregano leaves; dried
28 oz italian plum tomatoes; *
24 each soft-shell clams; scrubbed
1 1/2 lb shrimp; raw, shelled, med.
1 lb fish; **
6 oz crabmeat; frozen, ***
* Use 1 24oz can of Italian Plum Tomatoes that are
undrained and cut in ** The following fish can be
used: cod, sea bass, mahimahi or red *** Crabmeat
should be thawed, drained and cartilage removed.
Baked
Almond Catfish
1/2 cup whole almonds, toasted
3 tablespoon cornmeal
2 tablespoon grated parmesan cheese
2 tablespoon fresh parsley, chopped
1 tablespoon flour
1 salt & freshly ground black pepper,; to taste
2 tablespoon fresh lemon juice
2 lb catfish fillets
1 parsley sprigs and lemon wedges, fo; r garnish
Grind the almonds and combine with the cornmeal, Parmesan cheese,
flour, salt and pepper. Sprinkle the lemon juice over the catfish
and coat the fillets thoroughly with the almond mixture. Place the
fillets on a baking sheet and bake at 400F for 8 minutes, or until
cooked through. Serve immediately.
NOTE: These sweet catfish fillets in a crunchy almond crust can be
accompanied by rice tossed with peas and asprinkle of lemon zest.
Makes 4 servings.
Baked
Artichoke & Crab Spread
14 oz can artichoke hearts-drained and c; h, opped
1 cup parmesan cheese -- grated
6 oz can crabmeat -- drained and flaked
1/2 cup mayonnaise
Preheat oven to 325F. Combine first 4 ingredients in bowl. Transfer
to 8 1/2 x 5" baking dish. Sprinkle with paprika. Bake until top is
browned, about 30 mins. Serve hot with water crackers.
Baked
Bay Scallops
2 sticks butter, room temp
1 cup fresh breadcrumbs
6 centiliter garlic, crushed
2 tablespoon onion, minced
1/2 cup parsley, chpd
1/4 cup white wine or sherry
1/2 lemon, juiced
1 salt and pepper
2 tablespoon oil
2 tablespoon onion, diced
1 1/2 lb fresh bay scallops
1/2 lb mushrooms, sliced
Mix together butter, breadcrumbs, garlic, minced onion,
parsley, wine, lemon juice, and salt and pepper to taste. Form into
roll and wrap with waxed paper. Chill until firm, at least 1 hr.
Preheat oven 450 F. Grease shallow baking dish. Heat oil in lg
skillet over med heat until haze forms. Add diced onion and saute
until soft but not browned. Add scallops and mushrooms and salt and
pepper to taste and saute briefly. Drain off liquid. Arrange scallop
mixture in prepared dish. Slice garlic butter and arrange evenly over
scallops. Bake until butter is hot and bubbly, 5-10 mins. Serve
immediately. Scallops can also be broiled. Place about 3" from heat
and broil until bubbly, 3-5 mins.
Baked
Breaded Bluefish With Mock Tartar Sauce
1/4 cup skim milk
1 egg white
1/8 teaspoon pepper, black
2 bluefish fillets, 4 oz
1/4 cup bread crumbs
----MOCK TARTAR SAUCE----
1/2 cup yogurt, nonfat
1 tablespoon sour pickle; minced
1 tablespoon green olive, pitted; minced
1 tablespoon parsley, fresh; minced
1/4 teaspoon mustard, powdered
1 teaspoon lemon juice
1/8 teaspoon pepper
Preheat the oven to 350F. Combine the skim milk, egg white and
pepper to make a seasoned egg wash.
Dip the fillets into the egg wash, then dredge them in the bread
crumbs. [Let sit for 10 minutes.]
Lay the fillets on a nonstick baking sheet and bake for 10 minutes.
NOTE: This dish is a marvelous replacement for fried fish.
Sauce: Combine all ingredients and refrigerate in a tightly covered
container.
NOTES: This sauce will keep for a week if stored as suggested. Use
this as you would regular tartar sauce with any dish. Try it as a
replacement for mayonnaise on sandwiches and in salads.
Baked
Catfish Creole
----FOR SAUCE----
3/4 cup melted butter
1 cup chopped onions
1 cup chopped celery
1/2 cup chopped bell pepper
1/4 cup diced garlic
2 each bay leaves
2 can tomato sauce (8 oz)
1 cup fish stock
1/2 teaspoon sugar
1 pinch dry thyme
1 pinch dry basil
1 cup chopped green onions
1/2 cup chopped parsley
1 salt and cracked black
1 pepper to taste
----FOR COOKING----
4 each 5-8 oz catfish fillets
1 cup 90-110 count shrimp (peeled
1 and deveined)
1 reserved creole sauce
4 cup cooked white rice
1/4 cup chopped parsley
FOR SAUCE: In a two quart heavy sauce pan, melt butter over medium
high heat. Saute onions, celery, bell pepper, garlic and bay leaves
until vegetables are wilted, approximately three to five minutes. Add
tomato sauce and fish stock, bring to a low boil, reduce to simmer
and cook thirty minutes, stirring occasionally. Add sugar, thyme,
basil, green onions and parsley. Continue to cook ten additional
minutes and season to taste using salt and pepper. Remove from heat
and set aside. FOR COOKING: Preheat oven to 375 degrees F. Place
catfish fillets in an ovenproof casserole dish large enough to hold
the four fillets. Sprinkle the shrimp evenly over the top of the
fillets. Spoon the Creole sauce generously until fish and shrimp are
well covered. Place covered baking dish in oven and cook
approximately thirty minutes or until fish is done. Heat rice under
hot tap water and place an equal amount in the center of each serving
plate. Serve catfish Creole on top of white rice and garnish with
chopped parsley. This dish may also be served over pasta.
Baked
Clams With Black Bean Sauce
24 clams
1 tablespoon sesame oil
2 teaspoon ginger, fresh; finely grated
2 teaspoon garlic; minced
1/2 teaspoon red pepper flakes
1/4 cup fermented black beans; rinsed & mashed
2 tablespoon wine, white
1 tablespoon soy sauce
3 tablespoon scallion; chopped white and green p
Shuck the clams and place them on a baking sheet. Set aside.
Combine the remaining ingredients in a small saucepan and bring to a
boil over medium heat.
Spoon the mixture on top of the mollusks. Bake for 5 to 7 minutes at
450F, or until cooked but not tough. Serve immediately.
Baked
Crab Potatoes
2 cup crabmeat
4 large baking potatoes
4 tablespoon butter
1/2 cup onion; chopped
1/2 cup mushrooms; sliced
1 ground pepper to taste
1 cup dry vermouth
2 tablespoon low-fat plain yogurt
2 tablespoon sour cream
1/4 cup half and half
3/4 cup gruyere cheese
Clean and bake potatoes. Cool slightly and cut in half, lengthwise.
Place pulp into bowl, leaving about 1/4-inch shell. Reserve skins and
mash pulp. Melt butter in skillet and saute onion until it takes on a
light coloring (about 15-20 minutes). Add mushrooms and saute
another 5 minutes. Add the crabmeat and pepper. Add vermouth and
bring to a boil. Make sure you stir frequently. Cook mixture until
liquid is absorbed. Remove from heat and add yogurt and sour cream,
then add half and half. Combine crabmeat, onion mixture, pulp from
potato, and about 1/2 of cheese. Add additional ground black pepper
and a bit more half and half if desired. Place the mixture into the
potato skins. Sprinkle with additional 1/4 cup cheese. Bake at 400
degrees F. until cheese bubbles. This is yummy good!
Baked
Crab Quesadillas
1/3 cup unsalted butter or margarine
1/4 cup vegetable oil
1/2 cup chopped onion
2 jalapeno pepper,seeded
1 and finely chopped
1 centiliter garlic, minced
1 lb lump crabmeat, drained
1/4 cup mayonnaise
1 tablespoon chopped fresh cilantro
1 teaspoon salt
16 8-inch flour tortillas
1/3 cup shrredded monterey jack
1 cheese with jalapeno peppers
Combine butter and oil; set aside. Saute' onions, peppers, and garlic
in 2 Tbl. reserved butter mixture in a medium saucepan over medium
high heat, stirring constanty, until tender. Remove from heat. Gently
stir in crabmeat and next 3 ingredients.
Place tortillas on baking sheets; brush 1 side of each tortilla, and
sprinkle with cheese. Fold in half.
Bake at 475 degrees F. for 4 minutes or until golden. Cut each
tortilla into thirds. Serve warm.
Baked
Dilled Salmon On Rice
1 medium onion, chopped
3 cloves garlic, minced
3 medium tomatoes, diced
1/2 lb mushrooms, sliced
3 tablespoon fresh dill, chopped
3 tablespoon lemon juice
1 salt and pepper to taste
2 cup cooked brown rice
4 salmon fillets
1 olive oil spray
Coat a nonstick skillet with olive oil cooking spray. Saute‚
onion,
garlic, tomatoes and mushrooms for 5 minutes or until softened. Add
lemon juice and fresh dill. Remove from heat. Add salt and pepper to
taste. Spray a baking dish with cooking oil spray. Spread rice evenly
over bottom. Top rice with salmon. Cover each fillet with vegetable
mixture. Cover pan with foil. Bake for 20 minutes at 350øF.
Baked
Eggs With Crabmeat
8 oz crabmeat, canned or frozen
8 eggs
1/2 cup milk
1 salt and pepper to taste
Pick over the crabmeat and remove all the stiff membranes. Beat
the eggs slightly with a wire whisk, add milk and seasonings, and
beat a little more. Stir in the crabmeat and pour into individual
buttered casseroles. Cover and bake in a medium oven (350 degrees F)
30 minutes. Serves four.
Baked
Fish Cake
1 1/2 lb potatoes; peeled
1 lb white fish fillet
1 salt; (to taste)
1 grd white or black pepper; freshly
2 tablespoon butter
4 tablespoon milk
1 grated peel of 1/2 lemon
2 tablespoon parsly; fresh chopped
1 teaspoon anchovy extract(optional)
3 tablespoon all-purpose flour
2 tablespoon oil
Cut the potatoes into chunks and place then in a saucepan with enough
water to cover, adding a little salt if liked. Heat until just about
to boil. Meanwhile, lay the fish on a plate or dish to cover the
saucepan and cover it with a second plate, lid or foil. Put the fish
on the pan when the water is boiling, then reduce the heat so water
does not froth over. Cook the potatoes until tender-10-15 minutes if
the chucks are faily small. Set the aside, without uncovering it.
Drain and mash the potatoes, beating the well until smooth. Mix in
the butter, milk, lemon peel, parsley and anchovy extract, is used
Preheat oven to 400 degrees. Grease a quicke dish or baking pan. Pour
any cooking juices from the fish into the potato mixture. Flake the
flash off the skin, discarded any bones, and at it to the potatoes.
Mix well, adding seasoning to taste. Use a large spoon to place the
fish mixture in a mound on the prepared dish or pan but do not
flatten it until it is all in mounded up. Flatten the top of the
mixture sightly, then sprinkle it with a little of the flour. Use a
spatula and slice to flatten the mixture into a little neat circle,
about 7" across. Pat the sides with the knife and the top with slice
to that the mixture is even and neatly shaped, keep sprinkling with
the flour to coat the outside evenly. Trickle the oil over the fish
cake and bake it for about 30 minutes, until well browned. Cut into
wedges to serve.
Baked
Fish With Orange-Chili Marinade
1/2 cup fresh orange juice
1/2 cup fresh cilantro leaves --
1 chopped
1 tablespoon olive oil
2 cloves garlic -- peeled and
1 minced
1 chipotle pepper -- chopped
1 1/3 lb fish fillets -- (thick)
1 ground black pepper -- to
1 taste
Combine the orange juice, cilantro, olive oil, garlic and chipotle.
Place the fish in a glass dish and cover with the marinade.
Refrigerate 1 hour. Remove the fish from the marinade and place on a
rack set into a baking pan or on a broiling pan. Bake in a preheated
450-degree oven 12 minutes per inch of thickness.
Baked
Flounder Barataria
4 tablespoon butter, divided
2 lb flounder filets
1 teaspoon salt
1/2 teaspoon tabasco sauce
1 tablespoon paprika
1/4 cup grated cheddar cheese
1 cup sour cream
1/4 cup fine bread crumbs
Grease a 2 qt. baking dish with 1 ts. butter. Arrange fish filets in
baking dish. Blend salt, Tabasco Sauce, paprika, and cheddar cheese
into sour cream and spread over fish. Top with bread crumbs and dot
with remaining 3 ts. butter. Bake uncovered at 350 F. for 30 min. or
until fish flakes easily with fork.
Yield: 4 to 6 servings.
Baked
Flounder With Sauce
3 lb flounder
6 tablespoon butter, melted
2 tablespoon onions, browned, chopped
1 each garlic clove, mince/browned
2 tablespoon parsley
1/4 cup wine, dry white
1 each lemon, juice of
1 salt & pepper to taste
1 flour
Place fish in baking dish or pan. Prepare a sauce by browning garlic,
onion in melted butter. When brown, add parsley, wine and lemon
juice. Blend sauce. Pour sauce over fish; sprinkle with salt, pepper,
flour. Bake covered 10 min. at 375 Degrees. Uncover, basting with
melted butter and dry white wine. Bake (ten minutes more or until
done to taste. Also for mackerel, weakfish, grouper,
snapper, bass etc.
Baked
Fresh Salmon
3 lb salmon
1 teaspoon salt
1 teaspoon pepper, black
1/2 teaspoon thyme
3 tablespoon butter
1 1/2 cup cream, light
3 onion; sliced
3 parsley sprig
1 garlic clove; quartered
1 bay leaf
2 cucumber; peeled & cut into strips
Combine salt, pepper and thyme then rub all sides of the salmon. Melt
butter in baking dish then add salmon and coat with the butter. Add
light cream, onion slices, parsley, garlic, and bay leaf then arrange
cucumber strips around the fish. Bake covered for 40 minutes or until
centre bone can be removed easily. Remove and discard bay leaf,
onion, parsley and garlic before serving.
Baked
Fresh Salmon Steak
3 lb salmon steak
1/4 lb chopped mushrooms
1 medium onion, minced
2 tablespoon minced parsley
1/4 teaspoon tarragon
1 pepper and salt
2 tablespoon butter (optional)
1/2 cup sherry
1/3 cup fine bread crumbs
Soak lid of clay cooker. Cut salmon in half and lay both pieces in
cooker. Sprinkle with mushrooms, onion, and parsley and tarragon
mixed. Add salt and freshly ground black pepper to taste. Dot with
butter and pour sherry around. Cover, put into cold oven and turn
temperature to 425F. After 30 minutes sprinkle crumbs over top and
bake 30 more minutes
Baked
Fresh Tuna
1 3/4 lb tuna fresh steaks
1 teaspoon pepper ground
4 each tomatoes peeled,chopped
1 teaspoon basil crumbled
2 tablespoon olive oil
1 each onion red,sliced
1/2 cup vermouth dry
Preheat oven to 425/F Rub steaks with oil and season with the pepper.
Saute the onion until limp then add tomatoes and vermouth and cook
2-3 minutes more. Place steaks in a shallow baking dish, pour the
mixture over them and sprinkle with basil. Bake 15 minutes or until
done.
Baked
Oysters
1/4 lb butter
2 cup celery
1 onion -- chopped fine
1 pint oysters
4 eggs; hard-boiled -- grated
2 cup toasted bread crumbs
1 cup oyster juice or water
1 parsley
melt butter, add onion and celery. Cook on slow fire until tender. Add
oysters that have been cut up by scissors, and a little oyster juice.
cook about 5 min. until oysters curl. Take off fire and mix w/ rolled
toasted bread crumbs and grated eggs and parsley to season. Add salt,
pepper, and dampen w/ oyster juice or water. Put into oyster shells
or greased pyrex dish; sprinkle cracker crumbs on top and dots of
butter. Bake at 350 about 20 min.
Baked
Salmon In Foil
3 1/2 lb salmon
1 lemon
1 salt and pepper
1 tablespoon oil or softened butter
Lay a piece of silver foil, large enough to wrap the salmon in a very
loose parcel, on a baking tray. If the salmon is to be served hot,
grease the foil with the butter, or use the oil if serving the salmon
cold. Thinly slice the lemon and put about half on the foil. Put the
salmon on top, with a few slices of lemon inside and lay the rest of
the lemon along the top of the salmon. Season generously and wrap
loosely, making sure the edges are securely folded together so that
no steam can escape. Put into a medium oven, Gas Mk 4,350F,180C, for
10 minutes per pound. If serving hot, take it out of the oven and let
it stand for a further 10 minutes. If serving cold, leave the salmon
in the foil for two to three hours. To serve: Unwrap the fish and
gently pull off the skin.
Baked
Salmon Rolls
2 lb salmon
1/4 cup butter
1/4 cup flour
1/4 teaspoon salt
1 cayenne to taste
1 cup crumbs bread buttered
3/4 cup mushrooms sliced
1 teaspoon onion juice
1/2 cup cream light
1/8 teaspoon pepper
1 mace to taste
4 each mushroom caps
Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2
inches wide and up to 8 inches long. Butter 8 custard cups and coil
salmon into the cups. In a double boiler, cook mushrooms and onion
juice for 5 minutes then add the flour, light cream, salt, pepper,
cayenne and mace and stir constantly until cooked and thick. Pour
sauce into custard cups then bake at 375/F for 25 minutes.
Drain off juice from cups, unmold the fish and place in an ovenproof
dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap
on each fish roll. Broil the rolls until the mushrooms are done and
the crumbs browned. Serve garnished with parsley and lemon wedges.
Baked
Salmon Steaks
6 salmon steaks, 1 inch thick
1/3 cup butter or margarine
1/2 teaspoon salt
1/4 teaspoon paprika
1 teaspoon worcestershire sauce
2 tablespoon grated onion
Preheat oven to 350 degrees F. Place salmon steaks in a greased
shallow baking dish. Melt butter, add seasonings and Worcestershire
sauce and spread this mixture over the fish. Sprinkle one tsp grated
onion over each steak. Bake in a moderate oven 25 to 30 minutes.
Baked
Scallops
1 lb scallops, cut in half
1 oz sherry, optional
6 tablespoon butter, melted & divided
1/2 cup dry breadcrumbs
Arrange scallops in shallow buttered casserole. Sprinkle with sherry.
Pour half the butter over scallops. Cover with bread crumbs. Pour
rest of butter over bread crumbs. Bake at 375 for 15 minutes.
Baked Scallops Aux Herbes
3 lb scallops, sea or bay
4 tablespoon butter
1/4 cup dry white wine
1/2 cup parsley, fresh; firmly packed (1/4 cup mi
5 tablespoon chives; snipped
1 garlic cloves, minced
6 shallots; peeled
2 teaspoon basil
1 teaspoon salt
1 pepper
Wash and drain scallops. If using large sea scallops, cut each into
2 or 3 equal slices. Divide scallops among 8 individual ramekins or
a 13-inch gratin dish.
Melt butter, mix with wine
Mince parsley and chives together. Set aside 1 TBL, stir rest into
butter mixture. Add seasonings, pour over scallops and cover with
foil. The scallops can be prepared up to 4 hours in advance,
refrigerated.
Preheat oven to 425^. Bake ramekins 10 minutes, gratin dish 20-25
minutes or until scallop liquid froths. Watch carefully--overcooked
scallops are tough.
Sprinkle with reserved parsley mixture.
Baked
Smoked Salmon & Feta Cheese En Croute
3 oz smoked salmon, diced
6 oz cream cheese, softened
3 oz feta cheese
1 egg, slightly beaten
1 teaspoon capers
2 tablespoon finely choppedparsley
4 scallions, topped, diced
1 tablespoon (or more) poppyseeds
You'll also need 1 frozen pastry sheet, cut into a 3" X 8" rectangle
and some melted butter. Preheat the oven to 375 degrees. In a medium
bowl, hand mix the salmon, cream cheese, Feta cheese, egg, capers,
parsle, and scallions. Roll out the pastry sheet to double its size.
Liberally brush it with melted butter. Spread the salmon mixture over
the sheet. Roll up, jelly-roll style, folding the ends in to seal.
Brush the top of the roll with melted butter and sprinkle with poppy
seeds. Make 1/2 inch deep diagonal slashes across the roll to allow
steam to escape. Bake the roll for 20 to 30 minutes or until golden.
Serve warm.
Baked
Speckled Trout In Herbs
2 onion, chopped
2 celery stalks, chopped
1 cup mushrooms, sliced
2 tablespoon parsley, chopped
1/4 teaspoon thyme, dried
1/4 teaspoon rosemary, dried
1/4 teaspoon tarragon, dried
6 tablespoon butter, melted
1 speckled trout, 3-4 lb
3 tablespoon parmesan cheese, grated
Mix together onions, celery, mushrooms, thyme, rosemary, tarragon and
butter. Spread half of mixture in a greased baking dish and add the
scaled and cleaned speckled trout. Sprinkle with Parmesan cheese, top
with remaining vegetable mixture. Bake 35-45 minutes at 375 degrees F
or until tender and flaky, basting 3-4 times with melted butter or
chicken broth. Use 1 tsp herb type if fresh chopped Also for: Any
tasty fish.
Baked
Tuna Chow Mein Casserole
2 tablespoon butter or margarine
1 cup chopped celery
1/4 cup chopped onion
2 tablespoon chopped green pepper
1 tablespoon butter
7 oz can tuna
10 1/2 oz cream of mushroom soup
1 condensed
1 cup chow mein noodles
1/8 teaspoon pepper
1/3 cup chow mein noodles
1. In a deep, 1 1/2-quart, heat-resistant, non-metallic casserole,
melt 2 tablespoons butter or margarine in Microwave Oven 30 seconds.
2. Add celery, onion and green pepper to melted butter. Heat,
uncovered, in Microwave Oven 3 minutes or until vegetables are
tender. 3. Combine remaining ingredients except 1/3 cup chow mein
noodles with vegetablesm Blend well. Top with 1/3 cup of chow mein
noodles. Heat in Miicrowave Oven, uncovered, 10 minutes or until
sauce bubbles.
Baked
Tuna Stuffed Potatoes
8 large baking potatoes
2 tablespoon oleo
2 can tuna (7 oz.), drained
1 tablespoon onion, grated
1 tablespoon chopped parsley
1 can cheddar cheese soup
1/4 teaspoon paprika
2 drops (or more)tabasco sauce
1/4 teaspoon salt
4 slice american cheese, halved
Wash potatoes and rub skins all over with oleo. Prick with fork.
Bake on oven rack in preheated 400 F. oven for 1 1/2 hrs. or until
tender. Combine tuna, onion, parsley, soup, paprika, Tabasco sauce
and salt. Toss with fork to break up tuna and blend well. Remove 1"
slice from top of each potato. Scoop out inside of potatoes, leaving
shell. Add potatoes to tuna mixture, tossing to mix well. Spoon
lightly into potato shells, mounding high. Top each with 1/2 slice of
cheese. Return to oven until cheese melts. Serves 8.
Baked
Vegetable & Seafood Won Tons
1 envelope vegetable soup mix 15 ounc; es
ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon
garlic powder 1/8 teaspoon
black pepper 40 won ton wrappers 1
Tablespoon vegetable or olive oil
Preheat oven to 350~F.
In a medium bowl, combine soup mix, cheese, crab, garlic powder and
pepper Place 1 Tablespoon mixture on center of each won ton. Brush
edges with water; fold each corner into center and press to seal.
Arrange seam side down on lightly greased cookie sheet; brush wontons
with oil. Bake 25 minutes or until crisp and golden brown, turning
once.
Variation: Use 1 1/2 cup chopped shrimp in place of crab.
Note: If not going to back immediately, cover filled won tons with
damp cloth until ready to bake, then brush with oil.
Bbq
Crab Sandwich
1 cup crab
1/2 cup tomato sauce
1/4 cup green stuffed olives; sliced
8 oz cheddar; md, in small cubes
8 each english muffins
Mix all the ingredients except the muffins together. Refrigerate for at
least 1 hour to blend the flavors. Spread on English Muffin halves and
broil until hot and cheese is melted. Serve hot.
Boiled
Crabs
2 each lemons, quartered
8 each new red potatoes
4 each small ears fresh corn
4 each small yellow onions
1 cup salt
1/2 cup ground red pepper
1/2 cup ground white pepper
1/2 cup ground black pepper
12 each live blue crabs
Fill a large (10-quart) stockpot one-third full with water.
Add the lemons, potatoes, corn, onions, salt, and peppers.
Cover and bring to a boil over high heat. Let boil for 10 minutes.
Add the crabs, (if blue crabs are not available, substitute other
small to medium crabs), cover, and return to boil. Once steam
starts to escape from under the cover, let cook for 15 minutes.
Turn off the heat and let sit, covered, for 10 minutes more.
Broiled
Spicy Shark
1.00 lb shark fillets (3/4 thick)
1.00 teaspoon dried basil
0.33 cup lemon juice
1.00 clove garlic, minced
0.25 cup chopped parsley
2.00 tablespoon seafood sauce or chili sauce
1.00 tablespoon chopped fresh basil, or
1.00 tablespoon light soy sauce
Place fish fillets in plastic bag. Add lemon juice,
parsley, basil,garlic, chili sauce and soy sauce. Close top of bag and
refrigeratefor at least one hour, but not longer than 8 hours.
Remove fish frombag and save marinade. Place fish on rack of pre-heated
broiler about3 inches from heat and broil for 3-5 minutes. Turn
fillets over,brush top with marinade and broil an additional 5-8
minutes untilfish flakes or is done to taste. Boil rest of marinade
until it'sreduced by half and pour over fillets when serving.
Cajun
Catfish With Spicy Strawberry Sauce
2 lb catfish fillets
1 salt
1 black pepper
2 oz hot pepper sauce
1 1/2 cup strawberry preserves
1/2 cup red wine vinegar
1 tablespoon soy sauce
1/4 cup seafood cocktail sauce
1 each clove garlic, minced
2 teaspoon horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup safflour oil
1 fresh strawberries,
1 parsley sprigs, optional
* Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
Place fillets in large shallow dish. Season fish with salt, black pepper
and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan,
combine preserves, vinegar, soy sauce, cocktail sauce, garlic and
horseradish; simmer sauce over low heat stirring occasionally, while
preparing catfish. Blend cornmeal and flour in shallow bowl. Drain
catfish
and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy
skillet over medium-high heat; when hot, add catfish and saute' until
browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4
cup sauce on each plate; top with catfish fillets. Garnish with sliced
strawberries and parsley, if desired.
Clam
& Potato Casserole
1 ingredients:
1 qt. clams, shucked
1/4 cup flour
1 dash pepper
1 1/2 cup clam liquid & milk mixed
1 large onion chopped
1 paprika
1 stick butter or margarine
1 1/2 teaspoon salt
1/4 tablespoon curry powder
6 potatoes, boiled, sliced
4 tablespoon parmesan cheese, grated
Directions: Drain juice from clams and save liquid. Chop clams. Melt
butter. Blend in flour and seasonings. Mix clam juice with milk to
make 1 1/2 cups. Add to flour blend slowly while cooking over low
heat. Stir constantly until mixture is thick and smooth. Add clams.
Place half of potatoes in greased casserole, sprinkle half the onions
over potoatoes and cover with half the sauce. Repeat. Sprinkle with
cheese and paprika. Bake at 350 degrees for 45 minutes.
Clam
& Shrimp Chowder
1/4 cup butter
1 large onion, chopped
2 celery stalks, chopped
2 potatoes, peeled, diced
1 1/2 teaspoon fennel seeds
2 tablespoon all-purpose flour
1 teaspoon paprika
1 3/4 cup chicken stock
1 can baby clams, drained (10 oz)
4 oz cooked peeled medium shrimp, thawe; d, if frozen
1 red bell pepper, seeded, diced
3/4 cup frozen corn, thawed
2/3 cup half-and-half
1 salt to taste
1 fresh ground pepper to taste
1 fresh dill sprig (opt)
Melt butter in a saucepan. Add onion, celery, potatoes and fennel.
Cook gently 5 minutes, stirring frequently. Blend in flour and cook 1
minute. Stir in paprika and stock and bring to a boil, stirring
constantly.
Cover, reduce heat and simmer 15 minutes, stirring occasionally. Stir
in clams, shrimp, bell pepper and corn. Simmer 5 minutes. Stir in
half-and-half, salt and pepper. Garnish with dill sprig, if desired,
and serve hot.
VARIATION: Omit paprika and add 1 teaspoon Curry Powder. Add 1
tablespoon chopped fresh parsley or cilantro just before serving.
Clam
Bisque
1 can 10 oz baby clams *
1 cup light cream
1/2 teaspoon worcestershire sauce
4 dash tabasco sauce
1/8 teaspoon pepper
1 salt to taste
1 chopped chives
1 paprika
* add juice from the can. Put clams and juice in a blender; cover.
Blend on high speed until smooth. Add cream, Worcestershire sauce,
Tabasco sauce, pepper and salt. Serve chilled; sprinkle with chives
and paprika. A little milk can also be added if you prefer a thinner
bisque; but must be added during the blender process.
Clam
Chowder
1 quart steamed softshell clams
1 each onion
3 each medium potatoes, diced
2 tablespoon chopped parsley
1/4 lb butter
2 cup milk
1 salt/pepper to taste
Melt butter, add onion and cook until tender but not brown. add potatoes
and just enough water to cook potatoes. When potatoes are tender add
parsley, salt and pepper, and clams with their juice. Just before
serving
add 2 cups milk and heat but do NOT boil.
Clam
Chowder #2
1/2 lb bacon
1 large onion chopped
2 ribs celery peeled and
1 diced
5 small can minced clams or
1 large can (about 51-oz)
2 teaspoon seafood chesapeake brand
1 bay-style seafood
1 seasoning
1 quart (4 cup) half and half
1 divided
2 tablespoon flour
The day before you wish to serve the soup, fry the bacon until crisp
and remove. In bacon drippings, saute onion, celery with leaves and
potatoes for 10-15 minutes at medium heat. Add the minced clams, not
clam soup but clams, with their juice. Crumble the bacon and add.
Cover soup and simmer over low heat, stirring occasionally, for
several hours - up to five hours won't hurt. Cool down and place in
refrigerator at night. On the day of serving, skim grease off top.
Transfer soup to larger pot. Heat soup until bubbling and add the
seafood seasoning. Mix 2 cups of the half and half with the flour.
Add to the chowder and stir until it bubbles again. Mix in remaining
half and half and simmer, stirring constantly, until soup is desired
thickness. Serve hot with garlic bread and a green salad.
Clam
Chowder 3
2 cup clams-large(about 8 clams)
2 potatoes-diced; large
2 med onions-sliced
2 bell peppers; chopped
2 celery stalks-chopped fine
1 tablespoon paprika
2 tablespoon butter
2 tablespoon flour
1 tablespoon accent
1 quart clam stock
2 tablespoon clam base
1 cup tomatoes-whole; chopped and
Steam clams in 1 qt. water in large kettle. Re- serve liquid to use
as clam stock. Dice the clams. Cook the potatoes separately in 2 cups
of boiling water for 5-10 min. Drain. In a large pot,saute the onion,
peppers, celery, & paprika in butter until the vegetables are
tender,
about 6 min. Add flour and Accent,stirring well so that mixture
does not brown. Add clam stock, clam base, potatoes, & clams.
Allow
to simmer for 15 min. Add tomatoes & simmer for 5-10 min.,
covered.
Serve. This recipe may be kept for a week. The clam base may be
purchased at any fish market.
Clam
Chowder, Manhattan Style
36 each live clams
3 tablespoon butter
3/4 lb pork, diced
4 each onions, chopped
4 each tomatoes, chopped
2 1/2 cup chopped celery
1 1/2 cup chopped carrots
3 teaspoon fresh parsley
3 teaspoon basil
1/2 teaspoon thyme
1 each bay leaf
3 each cloves garlic, diced
1 tablespoon soy sauce
2 1/2 quart liquid (clam cooking water +
4 each potatoes, diced
Place clams in soup kettle, cover with water, and steam open. Remove
clams from their shells, and mince fine; reserve. Strain clam liquid and
reserve. Saute pork and onions in butter until onions are clear. Add
tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley,
basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of
liquid (clam cooking water plus additional water, if needed); simmer,
covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and
simmer another 8 minutes. Adjust seasonings if necessary. Serve
immediately, with crackers. Serves 6
Clam
Chowder Maine Style
1/4 lb salt pork
1 quart water
1 1/2 cup onions -diced
2 cup clams
3 cup potatoes - diced
12 fl oz evaporated milk
Dice the onions and salt pork, then saute slowly in an iron frying
pan. Empty into a chowder pan. Add a quart (mor or less) of water and
bring it to a boil. Add the diced potatoes and bring back to a boil.
Put the clams through a meat grinder then add to the pot. Simmer
until done. Add salt and pepper. When done, add the evaporated milk.
Turn off heat and let set. Heat again just before serving. Serve with
Crackers.
Clam
Linquine
1/4 cup olive oil
3 cloves garlic, minced
2 6 oz cans minced or chopped clams w; ith juice
1/8 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1 tablespoon fresh lemon juice
2 tablespoon chopped fresh parsley
8 oz pkg dried linguine or spaghetti, co; oked
Freshly grated parmesan cheese
Heat olive oil in large skillet over medium heat. Add garlic and
saute gently until just golden, about 1 minutes. Do not let garlic
brown. Add clams and their liquid, red pepper, oregano and lemon
juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1
minutes. Place cooked pasta in serving bowl. Pour some sauce over
pasta and toss to coat strands. Pour remaining sauce over top of
pasta. Sprinkle with parmesan cheese. Makes 3-4 servings.
Clam
Savory
3 tablespoon butter
1 small onion; finely chopped
1/2 green pepper; seeded, minced
1 can (6.5 oz) chopped clams; drained
1 cup swiss cheese; grated
1 tablespoon worcestershire sauce
1 tablespoon sherry
1/4 teaspoon cayenne pepper
4 slice hot buttered toast
Melt butter in frying pan. Add onion and green pepper; saute for 3
minutes.
Add clams, cheese, tomato paste, Worcestershire sauce, sherry, and
cayenne pepper to frying pan. Cook, stirring constantly, until
cheese melts.
Pile clam mixture on top of each slice of toast, and serve hot.
Clams
Sailor Style
20 medium clams
8 cloves fresh garlic, minced
6 tablespoon olive oil
3 tablespoon chopped parsley
2 tablespoon fine dry bread crumbs
1 salt to taste
1 cup white wine or sherry
1 chile, chopped
Soak clams in salty water for 5 hours before preparing dish, and
rinse. In a large pan, saute garlic in oil. Add parsley and clams;
cover 5 to 10 minutes to open the clams. Once clams are open, add
bread crumbs, salt, white wine and chile. Move pan back and forth
for about 5 minutes over medium heat until sauce thickens.
Cocktail
Crab Dip
3/4 cup catsup
2 tablespoon prepared horseradish
1/8 teaspoon hot sauce
1/2 cup crabmeat; flaked, or
6 oz crabmeat; flaked, drain well
1 cup cream cheese; softened
3 tablespoon white onion; diced
1/8 teaspoon salt
Combine the catsup, horseradish and hot sauce. Remove any remaining
filament from the crabmeat. Add the crabmeat to the catsup mixture and
continue to blend. Add all other ingredients and blend till smooth.
Serve
at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS:
Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips
Crab
& Asparagus Quiche
1 8 pate brisee or regular pie crust
1 cup crab meat, chopped
1 3/4 cup milk, scalded
3 eggs, beaten
10 asparagus spears, tips reserved
4 oz parmesan cheese
1 dash nutmeg and cayenne pepper
1 salt to taste
Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut
bottom
parts of asparagus spears into half-inch slices and scatter over crab.
Scatter parmesan over asparagus. Beat eggs and milk together, and season
totaste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture.
Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in
preheated oven until set (about 45 minutes to an hour). Let sit for
about
15 minutes before serving.
Crab
& Brie Soup
1/2 lb white onions, chopped
1/2 lb celery, chopped
6 oz green onions, chopped
3 oz unsalted butter
3 oz flour
2 pint seafood stock
1 pint 35% cream
1/2 lb crab meat, chopped fine
2 lb brie cheese, cut up
1 cajun seasoning, to taste
1 worcestershire sauce
Saute the chopped white onions and celery in the unsalted butter for
ten minutes. Add flour slowly to avoid lumps, mix well. Add seafood
stock and bring to a boil for ten minutes. To this, add the cream to
the liking, crab meat and brie cheese. Simmer for another ten
minutes. Season with cajun seasoning and Worcestershire sauce to
taste. Garnish with green onions. Soup will be slightly spicy hot.
Crab
& Cheese Stuffed Bread
1 16 french bread; halve lengthwise, hollowe
12 oz cheddar cheese; grated
8 oz crab meat; flaked
6 tablespoon chopped green onion
1/4 cup mayonaise
1/8 teaspoon hot sauce
Pre-heat oven to 350. Place bread on ungreased baking sheet. Sprinkle
cheese over halves of bread. Combine remaining ingredients in a small
bowl. Spoon mixture over cheese. Bake until cheese bubbles, about 20
min. Cut each piece in half and serve hot. VARIATION-Crab melt
sandwich- Use the same crab mixture as last recipe. 2 slices rye
bread per sandwich 2 slices swiss cheese per sandwich Butter one side
of each piece of bread. This will be the outside of the sandwich. On
the unbuttered side place a slice of cheese on each slice of bread.
Top one slice with crabmeat filling. Close to make a sandwich. On a
non-stick pan grill the sandwich butter side to pan. Brown slightly
on each side and cook until cheese is melted. Serve hot.
Crab
& Clam Dip
8 oz package cream cheese
5 tablespoon soft butter or margarine
5 tablespoon french dressing
8 oz can minced clams, drained
6 oz frozen crabmeat, thawed and drained
1 drop (few) tabasco sauce
1 melba toast rounds
1. In a medium-sized mixing bowl, blend together cream cheese, butter
or margarine and French dressing with an electric mixer, until
smooth. 2. Add drained clams and crabmeat. Stir to combine. 3. Add
Tabasco sauce to taste. Mix well. 4. Spread on melba toast rounds.
Place on a heat-resistant, non- metallic serving plate and heat,
uncovered, in Microwave Oven 15 seconds. Serve immediately. Makes 2
cups dip
Crab
& Shrimp Au Gratin
4 tablespoon all-purpose flour
1/2 teaspoon pepper
1/3 cup process cheese spread
1 cup cheddar cheese, shredded
1/2 teaspoon salt
2 cup milk
1/8 teaspoon tabasco sauce (or more)
1/4 lb crabmeat
1/2 lb cooked shrimp
1 hot cooked rice
Combine flour, salt, pepper and 1 cup milk. Stir until smooth.
Combine cheese spread and remaining milk in top of double boiler,
cook over hot water until cheese melts. Add flour mixture and hot
sauce to cheese mixture, stir until smooth. Add shrimp and crabmeat.
Pour into a greased 1 1/2 qt. casserole dish and top with shredded
cheese. Bake at 350 F. for 20 minutes. Serve over hot cooked rice.
Crab
And Avocado Cocktail
1 cup crab meat; cooked
2 each jalapeno chiles; *
1/4 cup lime juice
2 tablespoon onion; chopped
1 each clove garlic; finely chopped
1 pepper; dash of
1 lemon or lime wedges
2 each avocados; peeled & chopped
1/4 cup tomato; chopped, 1 small
2 tablespoon olive or vegetable oil
2 tablespoon cilantro; fresh, snipped
3/4 teaspoon salt
1 1/2 cup lettuce; finely chopped
* Jalapeno Chiles should be seeded and finely chopped.
Crab
Artichoke Heart & Pasta Casserole
1 stephen ceideburg
1 lb tiny shell noodles
1 shallot, minced
4 green onions, chopped, including gr; een tops
2 tablespoon butter
1 cup chicken stock
1/2 cup dry white wine
1/4 cup marsala or madeira
3/4 cup cream
1/2 cup grated gruyere or other swiss chees; e
1/2 lb crab meat
2 jars marinated artichoke hearts, cu; t in half
1/2 cup chopped flat-leaf parsley
1 salt and pepper to taste
1/4 cup grated parmesan
2 tablespoon bread crumbs
Cook shell noodles in large pot of boiling water until tender. Drain.
Melt butter and saute shallot and green onions until soft. Add chicken
stock and white wine. Reduce by halt Stir in Madeira and bring to a
boil, Stir in cream and cook until just thickened.
Add cheese to sauce. Combine sauce with pasta and stir in crab and
artichoke hearts. Add parsley and salt and pepper to taste.
Butter a ceramic casserole and put pasta mixture into it. Preheat
oven to 350 degrees F. Top casserole with grated Parmesan and bread
crumbs and bake 30 to 40 minutes, until heated through and bubbling.
Crab
Bisque
2 tablespoon butter
1 teaspoon onion, finely chopped
1 tablespoon parsley, finely chopped
1 1/2 cup crabmeat, chopped
2 tablespoon flour
2 cup chicken broth
2 cup cream, light
1 pinch cayenne pepper
1 salt
In a saucepan, melt the butter. Add the onion and cook slowly until
golden. Add the crabmeat and parsley and cook over low heat stirring
constantly (about 4 minutes). Add the flour, stir to blend and cook
for 3 minutes more. Stir in the chicken broth and simmer gently for
20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne
pepper. Heat & add salt to taste. Makes 5 cups.
Crab
Broccoli Casserole
1 each bunch broccoli
2 tablespoon butter
1/2 lb crab meat
1 cup sour cream
1 tablespoon grated lemon peel
2 tablespoon lemon juice
1/4 cup chili sauce (chili salsa)
1 cup cheddar cheese grated
1 each small onion diced
1 dash sea salt
1 dash cayenne
Saute broccoli in butter until tender; cut into small pieces. Mix
broccoli with crab meat. Add remaining ingredients and stir. Put into
small oiled baking dish. Bake uncovered at 350 degrees for 20 minutes,
or
until cheese is melted and top browned. Serves 4.
Crab
Cakes
1 lb backfin crabmeat
1 teaspoon worcestershire sauce
2 tablespoon mayonnaise
1 each egg, beaten
1/4 cup cracker meal
1 garlic to taste
1 pinch cayenne pepper
Combine all ingredients and form into small cakes.
Sautee in butter. Serve hot with tarragon sauce (see
separate recipe). Mrs. Jack Beasley
Crab
Cakes #2
3/4 lb cooked crab meat, shredded
1 cup bread cubes
2 small eggs
1 1/2 teaspoon french mustard
1 tablespoon worcestershire sauce
1/2 teaspoon old bay seasoning or salt
1/2 teaspoon pepper
Brush cooking surfaces with butter or margarine. Combine all
ingredients and place in triangular pockets. Lower lid, latch in top
position and cook 4-6 minutes or until done.
Crab
Cakes Maryland
2 tablespoon chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon worcestershire sauce
1 teaspoon louisiana hot sauce
2 eggs (beaten)
2 tablespoon mayonnaise
1 lb cooked crab (flaked)
1/2 cup cracker crumbs
1 salt & pepper to taste
1 flour for dredging
Mix the parsley, dry mustard, Worcestershire sauce and hot sauce, eggs,
andmayonnaise together. Add the crab and crumbs, and season with salt
and
pepper to taste. Divide the mixture into 8 cakes and dredge in flour.
Thesecan be deep fried at 375 to 380 deg. for 2-3 min. or until golden
brown. Oryou may pan fry them on both sides in butter.
Crab
Cakes With Pasilla Chili Aioli
1/2 lb shelled cooked crab
1/2 cup mayonnaise
1/2 cup minced carrots
1/2 cup minced celery
1 1/2 teaspoon lemon juice
1 salt
1 pepper
1 cayenne
2 white bread slices
1 tablespoon salad oil
1 fresh cilantro sprigs
----PASILLA CHILI AIOLI----
1 large dried pasilla chili
1 can sliced pimientos (4 oz)
1 tablespoon olive oil
1 chopped garlic clove
3 tablespoon dry white wine
1 teaspoon lemon juice
1/4 cup chicken broth
1/4 cup mayonnaise
1 salt
1 pepper
1. Mix crab, mayonnaise, carrots, celery, and lemon juice. Add salt
and pepper and cayenne to taste.#
2. Tear bread into chunks; whirl in a blender or food processor until
crumbs form; mound crumbs on a plate. Drop 1/4-cup portions crab
mixture into crumbs, and sprinkle crumbs over top; pat into
1/2"-thick cakes.#
3. Place a 10-12" nonstick frying pan over medium heat. Lightly coat
pan with oil and cook cakes, using a wide spatula to turn once, until
browned on both sides, about 4 minutes total.#
4. Place cakes on salad plates; keep warm. Garnish with cilantro. Add
aioli to taste.#
#
*** PASILLA CHILI AIOLI ***#
1. Remove and discard stems and seeds from dried pasilla; rinse
chili. With scissors, cut the chili in 1/2" pieces.#
2. Drain pimientos; pat dry.#
3. In a 10-12" frying pan combine olive oil, chili, pimientos and
garlic. Stir over medium heat for 2 minutes. Add wine and lemon
juice. Stir over high heat until most of the liquid evaporates, about
1 minute. Add chicken broth; boil, uncovered, until liquid is reduced
to 1/4 cup, about 2 minutes. Let cool.#
4. Whirl mixture in a blender or food processor with mayonnaise until
smoothly pureed. Add salt and pepper to taste. Makes 1/2 cup.
Crab
Calzone
1 pkg hot roll mix
1 1/4 cup hot water
2 tablespoon vegetable oil
1 cup ricotta cheese
1 cup grated mozzarella cheese
8 oz cream cheese; softened
1/2 lb crab meat
4 green onions; chopped
1 garlic clove; minced fine
1 small can chopped olives
1 tablespoon chopped parsley; or... dried parsley
In large bowl, combine flour mixture and yeast from hot roll mix.
Stir in water and oil until moistened. Turn dough out onto lightly
floured surface. With greased hands, shape into ball and knead dough
3 minutes or until no longer sticky. Divide dough into 10 equal parts
and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On lightly
floured surface, roll each ball of dough to an eight inch circle.
Spoon 1/3 cup filling over half of dough to within 1" of edge. Brush
edge with water. Fold dough in half over filling, press edges to seal
and flute decoratively. Place on greased cookie sheet, and brush with
oil. Bake 400 degrees F. for 25-30 minutes, or until brown.
Variation: Turn the calzone from a main dish to an appetizer by
wrapping 1 tablespoon of the filling in fillo dough wrappers.
Crab
Casserole
1 lb crabmeat
2 each eggs, separated & beaten
1 1/2 cup white sauce
1 parsley or green pepper
1/2 teaspoon tabasco
1 salt/pepper to taste
Separate the eggs. Add beaten yolks to white sauce.
Mix all ingredients and fold in egg whites. Bake in
375 degree oven until brown, about 20 minutes.
Crab
Combination Soup
1 oz dried mushrooms
1 boiling water
6 oz fresh or thawed frozen
1 crabmeat
4 oz frozen sea scallops
1/2 cup drained whole or sliced
1 bamboo shoots (1/2 of 8 oz
1 can)
8 green onions
1 teaspoon vegetable oil
1 egg, slightly beaten
6 cup chicken broth
1/2 teaspoon grated pared fresh ginger
1 root
3 tablespoon cornstarch
6 tablespoon water
1 1/2 tablespoon rice wine (or dry sherry)
4 teaspoon soy sauce
2 egg whites
1. Place mushrooms in bowl and cover with boiling water. Let stand 30
minutes. Drain. Remove and discard stems. Cut caps into thin slices.
2. Flake crabmeat. Rinse scallops with water, drain and cut into thin
slices. Cut bamboo shoots into thing strips. Chop green onions.
3. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so
egg completely covers bottom. Cook over medium-high heat until egg
is set. Loosen edges and turn omelet over to cook other side. Remove
from pan, roll up and cut into thing strips.
4. Pour broth into 3-quart saucepan. Cook over high heat until broth
boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions,
sliced egg, ginger and pepper. Return soup to boil.
5. Combine cornstarch, 4 tablespoons of the water, the wine and soy
sauce.
Stir mixture into soup. Return soup to boil.
6. Beat egg whites and remaining 2 tablespoons water. Drizzle egg
whites slowly into soup while stirring soup vigorously.
Crab
Crepes En Casserole
1/3 cup scallion; chopped
1/2 cup mushrooms, fresh; sliced
1/2 teaspoon thyme, whole, dried
1 tablespoon margarine; melted
1 1/2 teaspoon flour
1/4 cup skim milk; , plus 2 t
2 tablespoon dry white wine
1/2 lb crabmeat, lump; drained & flaked
1 tablespoon parsley, fresh; chopped
1 1/2 teaspoon lemon juice
1/8 teaspoon dry mustard
1/8 teaspoon salt
1 pinch red pepper
8 crepes
Saute green onions, mushrooms, & thyme in margarine in a
skillet until
tender. Reduce heat to low, & add flour. Cook 1 min, stir
constantly.
Gradually add milk & wine; cook over med heat, stirring
constantly,
until thickened and bubbly. Remove from heat; stir in crabmeat,
parsley, lemon juice, mustard, salt and red pepper.
Spoon 1-1/2 tablespoons crabmeat mixture down the center of each
CREPE; roll up crepes and arrange in a baking pan coated with cooking
spray. Cover and bake at 350 for 25 minutes or until thoroughly
heated. Broil crepes 4 to 6 inches from heat 1 minute or until golden
brown. Serve immediately!
Crab
Custard With Lemon Butter Sauce
1 brocolli; bunch, medium cut into sm
1/2 lb crab meat; fresh or frozen trimmed o
3 eggs
3/4 cup whipping cream
3/4 cup milk salt & ground white pepper
1 pinch nutmeg, ground
----LEMON BUTTER SAUCE----
1/2 cup white wine
1 shallot, dry; finely chopped
1 cup butter; cut in pieces
1/4 cup whipping cream
1 lemon; juice of
In this recipe snow crab is combined with brocolli,
oven-poached
and served on a sauce, nouveau cuisine fashion.
Ramekins can be filled ahead and oven
poached at
the last minute, or you can reheat the cooked flan in a microwave oven
for
about 2 minutes at Medium (50 percent).
Cook brocolli florets in boiling salted water just until tender-crisp;
drain. Generously brush 6 to 8 ramekin or custard cups with melted
butter.
Divide crab meat with brocolli among the ramekins. In a bowl, whisk
together the eggs, cream and milk; season with salt, pepper and nutmeg.
Fill ramekins three-quarters full with the custard and set in a shallow
panof hot water. Oven poach for 1 hour at 325F or until set. (A knife
insertedin centre should come out clean.)
Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a
knife around the edge of each ramekin and unmold onto sauce.
Lemon Butter Sauce:
In small saucepan, heat wine and chopped shallot. Bring to a boil
and reduce over medium-high heat until only 2 tablespoons of liquid
remain. Reduce heat to low and whisk in butter, a few pieces at a time,
until sauceis smooth and all the butter is incorporated. Whisk in cream
and
lemon juice. Keep warm in the top of a double boiler set over hot
water until serving time. MAKES: about 1 1/2 CUPS SAUCE
SERVES: 6-8 as an appetizer
Crab
Dip #1
1/2 cup mayonaise
1/2 cup sour cream
1 celery
1 green onion
3/4 lb mock crab, flaked
1 dill
Take mock crab and flake it into small pieces, place in a bowl. Cut up
enough celery and green onions to add to mixture. Shake an ample
amount of dill into mixture. Add mayonaise and sour cream. Chill
thoroughly. Best if chilled overnight. Stir just prior to serving.
Serve on crackers. Great dip!!
Crab
Dip #2
1 lb crabmeat
1/2 cup mayonnaise or salad dressing
1 garlic salt, to taste
2 tablespoon onion, grated
2 teaspoon prepared mustard
2 teaspoon powdered sugar
2/3 cup white wine
Mix together all ingredients except crabmeat. Heat slowly. Add
Crabmeat. Serve warm with crackers.
Crab Filling
1/2 cup butter or margarine
1/2 cup green onion,minced
2 lb crabmeat,fresh lumb
1 salt to taste
1 white pepper to taste
1 pinch garlic powder(opt)
1/2 cup dry vermouth
1. Melt butter in skillet; stir in green onions and crabmeat.#
2. Mix lightly and cook a few minutes; add seasonings.#
3. Add vermouth and boil rapidly until liquid is almost evaporated.#
4. Scrape from skillet into bowl; reserve.#
Crab
Fondue
3 can crabmeat
24 oz cream cheese
2 teaspoon prepared mustard
2/3 cup white wine
1 small onion, diced
1 teaspoon powdered sugar
1 dash seasoned salt
1/2 cup mayonnaise
1 loaf french bread, cut
1 into 1 cubes
Combine all ingredients except the French bread in a pan. Stir, over
low heat, until the cheese melts and all ingredients are well mixed.
Serve over a low flame. Use the bread cubes as dippers.
Crab
Fried Rice - Khao Pad Poo *
2 tablespoon oil
1 chopped garlic clove
1 cup cooked crabmeat
2 beaten eggs
3 cup cooked rice
2 tablespoon maggi seasoning
2 tablespoon fish sauce (nam pla)
2 tablespoon sugar
1 chopped green onion/scallion
----SAUCE----
1/4 cup fish sauce (nam pla)
5 finely chopped green thai peppers; (prik kee noo)
----GARNISH----
1 sliced tomato
1/2 cup sliced cucumber
1 cilantro/coriander leaves
4 lemons, cut in wedges
A delicious accompaniment for any dish. Vary the number of chili
peppers in the sauce according to personal taste.
Crab
Fried Rice With Nam Prik Sauce
2 tablespoon peanut oil
1 medium onion, minced
2 cloves garlic, minced
3 cup cooked white rice
8 oz white crab meat
1 tablespoon fish sauce
2 eggs
3 green onions, sliced lime wedges
Heat oil in a wok, add the onion and garlic, and stir fry for a
minute on high heat. Add the rice, crabmeat, and fish sauce and
heat. Push the rice mixture to the side. Add the eggs to the center
and while stirring continuously, cook until the eggs are half done
and then stir the rice into the eggs. Add the green onions just
before removing from the heat. The cooking is a 5 minute process.
Squeeze fresh lime over the finished product and add Nam Prik sauce as
necessary to individual plates.
Serves 4 to 6 Heat scale: Varies according to Nam Prik sauce added
Crab
Gratin
6 oz linguine,dry
1/4 lb mushrooms,sliced
1 tablespoon lemon juice
1/4 cup water
3 tablespoon flour
2 cup clam juice
2 tablespoon additional lemon juice
1/2 cup white wine
1/4 teaspoon ground coriander
1/4 teaspoon dried tarragon,crumbled
1/4 teaspoon ground black pepper
1/2 teaspoon soy sauce
2 tablespoon heavy cream
1/4 cup chopped parsley
1/2 cup chopped tomatoes
12 oz crabmeat,picked over to remove cart; ilage
1/2 tablespoon plain bread crumbs
Preheat oven to 375 degrees.Follow package directions to prepare
linguine.Cook just until al dente,still slightly firm. Drain at
once.Cook under cold running water and put aside to drain
thoroughly.Place in a mixing bowl.
Put mushrooms in a small pot.Sprinkle with 1 tablespoon of lemon
juice.Add water.Place aluminum foil directly over mushrooms.Cover pot
with a lid.Place on high heat.Cook for about 1 minute just until
steam begins to escape from pot.With a skimmer,transfer mushrooms to
a dish.Reserve juices.There will be about 1/4 cup.
Put flour in a 3 to 4 cup saucepan and stir in a little clam juice to
make a smooth paste.Stir in remaining clam juice,lemon juice,white
wine and reserved mushroom juice.Season with coriander,tarragon,black
pepper and soy sauce.Place over medium heat and bring liquid to a
simmer,stirring constantly.Cook and stir until mixture thickens,about
3 to 4 minutes.Stir in heavy cream,then parsley and tomatoes.There
will be about 2 1/2 cups.
Lightly oil a 6 cup gratin dish.Add mushrooms to the pasta. Pour half
the sauce over the pasta mixture.Mix well.Scrape into gratin dish and
pat linguine into a smooth layer.Gently, mix remaining sauce with
crabmeat and spoon over the linguine. Sprinkle bread crumbs over
top.Bake for 15 minutes or until thoroughly heated through.If the top
has not browned,slip under the broiler for a brief minute.Serve
directly from gratin dish. Serves 4.
Crab
Imperial
1 lb crab meat; pref. backfin
2 tablespoon butter or margarine
2 tablespoon flour
3/4 cup milk
1 egg; beaten
1 egg; hard-cooked, sieved
6 drop worcestershire sauce
1 tablespoon mayonnaise
1/2 teaspoon mustard, dry
1/2 teaspoon parsley flakes
1/4 teaspoon seafood seasoning
1 teaspoon salt
1/4 teaspoon black pepper
1/2 cup bread crumbs
1/2 cup margarine; melted
1 pimiento; for garnish
Remove cartilage from crab meat; put crab meat in a large mixing
bowl. Melt 2 tablespoons margarine over low heat; add flour, stirring
to make a paste. Add milk; cook slowly, stirring constantly, until
sauce is thickened. Set aside 6 tablespoons white sauce. Add
remaining sauce to crab meat in bowl, along with raw egg, hard-cooked
egg, Worcestershire sauce, mayonnaise, mustard, parsley flakes,
seafood seasoning, salt and pepper; mix gently but thoroughly. Put
crab meat mixture into 6 baking shells or ramekins; top each shell
with bread crumbs, melted margarine and reserved white sauce. Add
pimiento strips for garnish. Bake in preheated 350 F. oven 20
minutes, or until browned on top.
Crab
In Ginger Sauce
2 ready-to-cook whole hard-shell crab; s
8 green onions
1 small red pepper
1 piece (about 4x1-inch or 1ox2.5 cm); fresh ginger ro
3/4 cup (180 ml) water
2 1/2 tablespoon (37 ml) dry sherry
1 teaspoon (5 ml) sugar
1 teaspoon (5 ml) instant chicken bouillon gra; nules
2 teaspoon (10 ml) soy sauce
2 teaspoon (10 ml) cornstarch
2 tablespoon (30 ml) vegetable oil
1/2 teaspoon (2 ml) sesame oil
1 rinse crabs with water. gently pull; away round har
top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. Cut off claws and legs.
Pound claws lightly with back of cleaver to break shell. Chop down
center of crabs to cut body in half. Cut each half crosswise into 3
pieces. 3. Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from
pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger
into thin slices, then cut the slices into very thin strips. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. Heat vegetable and sesame oils in wok over
medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up
crabs. Stir-fry for 1 minute. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings.
Crab
Lorenzo
4 large mushrooms, minced
1 shallot, minced
1 centiliter garlic, minced
1/2 stick butter
1/2 cup flour
3 cup half and half
2 tablespoon chives, chpd
1 large bay leaf
1 tablespoon worcestershire sauce
1/4 cup white wine
1 salt and pepper
3/4 lb crabmeat
6 slice french bread, toasted, to 8
1 1/2 cup hollandaise sauce
1 parsley, chpd, garnish
1 lemon slices, garnish
Saute mushrooms, shallots, and garlic in butter until
transparent. Remove from heat and mix in flour. Over low heat, slowly
stir
in half and half. Cook until smooth, 3-4 mins. Add chives, bay leaf,
Worcestershire sauce, wine, salt, and pepper to taste. Bring to boil.
Simmer 30 mins. Remove bay leaf. Add crabmeat and cook 3-4 mins. Arrange
toast slices on heatproof platter. Spoon hot crabmeat mixture over
toast.
Cover with hollandaise sauce. Broil until lightly browned, 1-2 mins.
Garnish with parsley and lemon.
Crab
Meat & Mushrooms In Wine Sauce
1 lb fresh crab meat
1/4 lb fresh mushrooms, sliced, or
1 1 large can of mushrooms
1 (stems and pieces)
2 tablespoon butter (to saute fresh
1 mushrooms)
2 tablespoon butter
2 tablespoon flour
1/2 cup milk
1/2 cup white wine
1/2 teaspoon dry mustard
1/4 teaspoon dry tarragon
1 salt to taste
1 pepper to taste
1 hot sauce to taste
3/4 cup bread crumbs
Pull crab meat apart and remove stiff membrances. Saute mushrooms in
butter. (If mushrooms not fresh, add later.) Make a cream sauce
blending melted butter, flour and milk, wine, mustard, tarragon,
salt, pepper and hot sauce. Cook 2 or 3 minutes, then add crab meat
and mushrooms. Place in casserole; sprinkle top with bread crumbs and
dot with butter. Bake at 350 degrees F for 30 minutes uncovered.
Cover before serving. This can also be made with shrimp, or crab meat
and shrimp.
Crab
Meat Bacon Rolls
1/4 cup tomato juice
1 egg well beaten
1 cup crab meat drained and
1 flaked
1/2 cup dry fine bread crumbs
1 tablespoon chopped parsley
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon worcestershire sauce
1 dash pepper
9 slices bacon cut in half
Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice
and
seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long.
Wrapeach roll with 1/2 slice bacon; fasten with toothpick. Broil 5
inches
from heat about 10 minutes, turning often to brown evenly.
Crab
Meat Salad
1 lb crab meat, fresh or canned
4 hard cooked eggs
12 cup almonds
2 cup heavy cream
1 cup mayonaise
1 dash salt
1 dash paprika
1 lettuce
1 green pepper or pimiento
Pick over the crab meat and discard membranes. Chop egg whites.
Blanch the almonds and cut into thin, lengthwise strips. Mix these
ingredients. Whip the cream very stiff, fold into the mayonaise, add
salt and paprika. Add to crab mixture. Serve on crisp lettice;
garnish with strips of green pepper or pimiento and top with riced
egg yolk.
Crab
Melt Sandwich
2 slices rye bread/sandwich
2 slices swiss cheese per sandwich
8 oz crab meat, flaked
6 tablespoon chopped green onion
1/4 cup mayonnaise
1/8 teaspoon hot pepper sauce
Butter one side of each piece of bread. This will be the outside of
the sandwich. On the unbuttered side place a slice of cheese on each
slice of bread.
Combine remaining ingredients. Top one slice with crabmeat filling.
Close to make a sandwich. On a non-stick pan grill the sandwich
butter side to pan. Brown slightly on each side and cook until cheese
is melted. Serve hot.
Crab
Muffins
1/2 lb crabmeat (7 oz. can)
1 stick margarine
1 jar old english cheese
1/2 teaspoon garlic salt
2 tablespoon mayonnaise
1/2 teaspoon season salt
6 english muffins
Contributed to the echo by: Theresa Merkling CRAB MUFFINS Mix
together all except muffins. Spread on muffins. Cut muffins into
quarters. Freeze on cookie sheet. Put in bag and store in freezer
until needed. Broil and serve.
Crab
Newberg
2 tablespoon butter
2 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon paprika
1 dash cayenne pepper
1 cup half and half
1/2 cup milk
1/4 cup sherry
2 each egg yolks, beaten
1 lb crabmeat, picked
Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until
melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in
half and half, milk and sherry. Microwave on medium-high (70%) until
thickened, 4 to 7 minutes, stirring with wire whisk two or three time
during cooking. Stir small amount of hot mixture into egg yolks; return
to
mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes,
stirring once or twice. Stir in crab meat. Serve over toast points or
patty shells, if desired.
Crab
On Crackers
7 oz crabmeat
2 tablespoon cornstarch
1/4 teaspoon marjoram
1 dash garlic salt
1/4 cup celery, finely chopped
3 tablespoon onion, finely chopped
1/4 cup reduced-calorie mayonnaise
36 round crackers
Drain the liquid from the crabmeat into a small microwave bowl or
measuring cup. Stir in the cornstarch until dissolved. Stir in the
marjoram and garlic salt.
With the microwave on HIGH, cook for 30 seconds. Stir and return to
the microwave for 30 more seconds if the mixture is not clear and
thickened. Allow to cool.
Flake the crabmeat. Combine the flaked crabmeat, celery, onion and
mayonnaise in a bowl. Stir in the crab liquid.
Divide the crabmeat mixture evenly between the 36 crackers. Place 12
crackers in a circle around the edge of a paper plate (do the same
for two more plates).
With the microwave on HIGH, cook for 30 seconds, then rotate the plate
one-half turn and continue cooking for 15 seconds more.
Crab
Pecan Delight
1/2 cup celery; chopped
2 tablespoon green onion; chopped
1 1/2 cup pecans; finely chopped
1 . (divided use)
1/4 cup + 1 tbsp butter
1/2 teaspoon salt
1/8 teaspoon pepper
1 dash garlic powder
1 lb crab meat
1 can cream of celery soup (10oz)
3/4 cup evaporated milk
1/4 cup dry bread crumbs
Preheat oven to 350 F. Saute celery, green onion and 1 cup pecans in
1/4 cup butter until vegetables are crisy-tender. Add salt, pepper
and garlic. Stir in crab meat and simmer for 10 minutes. Add soup;
gradually stir in milk. Pour into baking dish, sprinkle with bread
crwnbs and remaining pecans: pat with remaining butter. Bake for 20
to 25 minutes, or until brown.
Makes 4 to 6 servings.
Crab
Pilau
2 tablespoon butter
2 tablespoon vegetable oil
1 cup onion; finely chopped
1 teaspoon garlic; finely chopped
1/2 teaspoon hot chili peppers; finely chopped
2 tablespoon curry powder
2 cup white rice, long- or medium-grain; uncooked
4 cup coconut milk
1 teaspoon salt
1 black pepper; freshly ground
1 lb crab meat, fresh, frozen, or cann; e, d
2 tablespoon chives; finely chopped
2 tablespoon lime juice; strained
In a heavy 3- to 4-quart casserole, melt the butter in the oil over
moderate heat. When the foam subsides, add the onions, garlic, and the
chilies, and stirring frequently, cook for about 5 minutes, until
they are soft but not brown. Watch carefully for any sign of burning
and regulate the heat accordingly. Add the curry powder and stir for
2 to 3 minutes, then pour in the rice and continue stirring for a few
minutes more, until the grains become somewhat milky and opaque.
Stir in the coconut milk, slat, and a few grindings of peper and
bring to a boil over hgih heat. Reduce the heat to the lowest
possible point, cover tightly, and simmer undisturbed for 15 minutes.
Add the crab meat, chives, and lime juice, stir gently and simmer,
covered, for 5 minutes longer or until most of the liquid has been
absorbed by the rice and the crab is heated through.
Taste for seasoning, fluff with a fork and serve the crab pilau at
once, mounded on a heated platter.
Crab
Rangoon #1
1 pkg frozen won-ton skins
8 oz cream cheese, softened
1 can or small package frozen crabmeat, o; r fresh!
1 sour cream
1 white garlic powder to taste
Add a dollop of sour cream to cheese and cream until mayonnaise
consistency. Stir in drained crabmeat, add garlic powder. Place a
round teaspoonful on won-ton skin and wrap like an egg roll. Seal
edge with beaten egg white. Deep fry until golden, and serve hot!
Crab
Rangoon #2
1/2 lb fresh crab,
1 drained and chopped
8 oz cream cheese,
1 room temperature
1/2 teaspoon worcestershire sauce
1/4 teaspoon garlic salt
3 doz wonton wrappers
3 cup cooking oil
Combine crab, cream cheese, Worcestershire sauce, and garlic salt; mix
until well combined. Place 1/4 teaspoon of filling in center of
wonton wrapper. Moisten top two ends of triangle and seal together
with a fork. Heat oil to 350 degrees; deep-fry Rangoon until golden
brown. Dip in sweet and sour sauce and Chinese hot mustard. Uncooked
Crab Rangoon may be frozen and deep-fried directly from the freezer.
Crab
Rice
1 stephen ceideburg
2 green onions, chopped
1 piece fresh ginger, 2-3 cm, grated
4 tablespoon dry sherry
3 tablespoon light soy sauce
3 blue crabs
400 gm glutinous rice
1 tablespoon soy sauce
1 tablespoon oil
1 teaspoon sugar
The Chinese have comfort food, too, and this dish qualifies. You will
need a large steamer; if you don't yet have one, they can be bought
cheaply in large Chinese or Vietnamese food stores where you can also
pick up the glutinous rice. The dish takes considerably longer to
cook than the previous recipes but little more of the cook's time. By
the time the rice is cooked, it is saturated with crab flavour.
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.
Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy
sauce. Prepare three green blue swimmers crabs. Chop two of them into
several pieces with a large knife or cleaver and crack the hardest
pieces of the shell with a hammer. Crack the third crab thoroughly
all over but do not chop up. Pour the sherry-soy sauce mixture over
the crabs and leave to marinate for an hour. Wash 400 grams glutinous
rice in several changes of water until the water runs clear.
Put the rice into a saucepan and pour over it 1.5 L water. Bring to
the boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size
to fit into your steamer, pack in the chopped crab pieces, reserving
the marinade. Pour the rice over the top and pack it down. Press the
intact crab into the top of the rice. To the marinade, add a further
tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1
teaspoon sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40
minutes. Serve. Diners deal first with the top crab, now half buried
in rice, then fish around, for the rest of the crab pieces in rice.
Crab
Salad
8 oz frozen crab meat
1 defrosted
5 oz fozen cut asparagus,
1 defrosted
1/4 cup sliced green onion
1/2 cup sliced water chestnuts
1 lettuce leaves
1 parsley
Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal.
Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce.
Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour
Dressing
Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce
Leaves. Garnish With Parsley.
(Makes 2 1/2 Cups, Each Serving 1/2 C.)
Crab
Salad Sandwiches
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoon minced onion
6 oz crabmeat (check for small
1 peices of shell)
2 large kaiser rolls, split
1 horizontally
1 cup thinly sliced romaine
1 lettuce
Mix the mayonnaise and seafood seasoning together in medium bowl. Mix
in celery and onion. Add crabmeat and stir gently to combine. Don't
mash. Season to taste with pepper. Place bottoms of rolls on plates.
Place half of crab salad, and then the lettuce on each of the rolls.
Place the bun tops on the salad, and press gently. .
Crab
Salad W/2 Dressings
1 pkg frozen thawed crab
1 head lettuce, shredded
1 green pepper, sliced
1 cucumber, sliced
1 lemon wedges
1 parsley, chpd, opt
----SNAPPY RED DRESSING----
3/4 cup chili sauce
2 tablespoon lemon juice
2 tablespoon sour cream
1 tablespoon onion, grated
2 teaspoon horseradish, to 3t
----CREAMY DRESSING----
1/2 cup mayonnaise
1/4 cup whipping cream
1/4 cup chili sauce
1/4 cup green pepper
1/4 cup green onion
1/4 teaspoon salt
Arrange the lettuce on 4 salad plates. Top with crab. Pour choice of
dressing over. Top with green pepper, cucumber, lemon and parsley.
SNAPPY RED DRESSING: Mix and chill 30 minutes to blend flavors.
CREAMY DRESSING: Blend mayonnaise with whipped whipping cream. Mix in
chili sauce, green pepper, green onion, and salt. Extra dressing may
be refrigerated for several days.
Crab
Salsa
1/2 lb crabmeat
1/2 cup lime juice
1 teaspoon tangerine peel, grated
2/3 cup tangerine
1/2 cup tomatoes, seeded and chopped
2 tablespoon purple onions, chopped
1 tablespoon cilantro, chopped
1 tablespoon jalapeno, chopped
1/8 teaspoon salt
Combine ingredients in a bowl, toss gently. Cover and Chill
Crab
Souffle With Green Peppers
3 tablespoon butter
4 tablespoon flour
1 1/4 cup milk or chicken stock
1 salt & pepper to taste
1 cup cleaned crabmeat
1 tablespoon sherry
6 each egg yolks
8 each egg whites
1/8 teaspoon cream of tartar
1 pinch of salt
1/2 green pepper, chopped
1/4 cup parmesan cheese
Simmer green pepper 10 min., drain and immediately add cold water
to pan. This keeps pepper green and fresh. Melt butter, add flour,
add milk or chicken stock gradually.
Remove pan from heat and add egg yolks, 1 at a time. Add drained
peppers, crabmeat and sherry to sauce. Add salt and pepper to taste.
Beat egg whites with pinch of sald and cream of tartar until stiff.
Fold sauce into egg whites and fill prepared 6-cup souffle dish.
Dust surface of unbaked souffle with Parmesan cheese. Place in
preheated 400 F. oven, reduce heat to 375 F. IMMEDIATELY and bake for
25 min. Serve with Mornay Sauce. A tossed salad and hot French bread
will complete the meal.
Crab
Spring Rolls - Cooking Light
2 tablespoon sugar
1 cup pink grapefruit juice
2 tablespoon fresh lime juice
1/8 teaspoon freshly ground pepper
1 vegetable cooking spray
2 cup thinly sliced bok choy
2/3 cup finely chopped green onions
2 tablespoon fresh lime juice
2 teaspoon minced fresh cilantro
1/2 teaspoon minced pickled ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
6 oz lump crabmeat; shell pieces removed
8 egg roll wrappers
1 egg white
2 tablespoon olive oil
2 cup gourmet salad greens
12 pink grapefruit sections
2 tablespoon slivered almonds; toasted
Place sugar in a small saucepan over medium-high heat; caramelize by
stirring often until sugar melts and is golden (about 2 minutes).
Remove from heat; carefully stir in grapefruit juice and 2
tablespoons lime juice (caramelized sugar will harden and stick to
spoon). Place pan over medium-high heat until caramelized sugar
melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2
cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a
nonstick skillet with cooking spray; place over medium heat until
hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok
choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime
juice through crabmeat); stir.
Working with 1 egg roll wrapper at a time (cover remaining wrappers
to kee from drying out), spoon 1/4 cup crabmeat mixture into center
of wrapper. Fold lower right corner over mixture; fold lower left and
top right corners over mixture. Moisten top left corner with egg
white; roll up jelly-roll fashion. Repeat procedure with remaining
wrappers, crabmeat mixture, and egg white.
Heat oil in skillet over medium-high heat. Add egg rolls; cook 5
minutes o until golden, turning frequently. Arrange 1/2 cup salad
greens and 3 grapefruit sections on each of 4 plates; top each with 2
egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each
serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings.
Crab
Stuffed Idaho Potatoes
4 large idaho potatoes
1/2 cup non-fat plain yogurt
1/3 cup hot picanlc sauce
1 lb cooked fresh lump crab meal
1/2 cup diced jicama
24 snow pea pods, blanched
1/4 cup sliced green onions
Rinse potatoes and pat dry: prick several times with a fork. Bake at
425! for 55 lo 65 minutes or until soft
Combine non-fat plain yogurt and picante sauce in a large saucepan.
Cook over medium low heat: 10 minutes.(s, stirring constantly, or
until thoroughly heated. Do not boil. Add crab and jicama. Cook until
thoroughly heated. stirring constantly.
Divide crab mixture evenly among blossomed potatos. Stand 3 snow peas
upright in one corner of each potato: place 3 snow peas in a fan on
plate under potatoes Sprinkle with onions and serve immediately.
Yeald 4 servings Per serving 330 calories, 30 grams protein, 49 grams
carbohydrate, 2 grams fat (6%), 61milligrams cholesterol , 410
milligrams sodium
Crab
Stuffed Jalapenos
1 lb flaked crabmeat
1 can jalapeno peppers(1 lb, 11oz)
2 tablespoon green pepper; finely chopped
2 tablespoon onions; finely chopped
1/4 cup cracker meal
1 egg; beaten
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 clove garlic; minced
1/4 cup milk
----BREADING MIXTURE----
2 cup cracker meal
1 cup milk
2 eggs
1/4 teaspoon salt
1/4 teaspoon pepper
Cut peppers in half lengthwise. Discard pulp and seeds and rinse
carefully.In a large mixing bowl, combine remaining ingredients except
breading mixture. Stuff pepper halves with crab mixture and press
stuffing around pepper. Set peppers aside. To prepare Breading Mixture,
place cracker meal in a flat pan, mix together milk, eggs and salt and
pepper. Dip peppers in egg mixture, then in cracker meal. Repeat
procedure.
Deep fry at 365 degrees until golden brown. Drain on absorbent
paper.
Crab
Stuffed Mushrooms
20 each large mushrooms
1 italian dressing
8 oz crabmeat, well picked
3/4 cup fresh breadcrumbs
2 each eggs, beaten
1/4 cup mayonnaise
1/4 cup onion, minced
1 teaspoon lemon juice
Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a
half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill
mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes.
Yields 20 appetizers or 4 main course servings.
Crab
Stuffed Prawns With Tomato Butter
1 tablespoon olive oil
1/4 cup onions; finely minced
1/4 cup celery; finely minced
1/4 cup green bell peppers; finely minced
2 tablespoon red bell peppers; finely minced
1 tablespoon shallots; finely minced
4 teaspoon garlic; finely minced, in all
4 teaspoon essence in all
1 teaspoon salt
1 teaspoon pepper
1 lb lump crabmeat; picked over for shells an
1 egg; slightly beaten
1/4 cup parmigiano-reggiano cheese; grated
1 tablespoon creole mustard
1/4 cup bread crumbs
16 prawns; peeled except for tails a
3/4 cup plum tomatoes; seeded and chopped
1/2 cup shrimp stock
1 pinch cayenne pepper
1/2 teaspoon fresh black pepper
1 stick unsalted butter; cut into 1-inch cubes
2 tablespoon parmesan cheese; grated
2 tablespoon brunoise red peppers
Preheat oven to 400 degrees F. In a saute pan, heat the olive oil.
When the pan is smoking hot, saute the onions, celery, peppers,
shallots, and 2 teaspoons of the garlic, 2 teaspoons Essence, 1/2
teaspoon salt and the pepper. SAute for 2-3 minutes. Add the
crabmeat and toss gently. SAute for 1 minutes. Remove from the heat
and cool. Turn the crabmeat and toss gently. SAute for 1 minutes.
Remove from the heat and cool. Turn the rabmeat mixture into a bowl
and stir in the egg, cheese, mustard, and bread crumbs. Form the
stuffing into 16 balls, Season each prawn with the remaining Essence,
Press each ball of stuffing into the cavity of each prawn. | | | |